- 2 cups granulated sugar
- 1 cup brown sugar packed
- 1 cup dark corn syrup
- 1/2 cup cream
- 1/2 cup butter
- 3 ounces Baking Chocolate Buttons
- 1/8 teaspoon salt
- 1 tsp vanilla extract
- 3/4 cup of coarsely chopped nuts (optional)
Place all ingredients except vanilla extract and nuts in a heavy saucepan. Cover and boil for 5 minutes; uncover. Boil to firm-ball stage, 247° F.
Remove from heat. Add vanilla extract. Add 3/4 cup chopped nuts if desired. Pour into a buttered 8X8 inch pan. Don't scrape the pot. When cold, cut into squares. Wrap in waxed paper. Makes 36 nice sized caramels.